Walnut bread from Gotland

Walnut bread from Gotland

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

A rustic bread with a delicate walnut flavour. A few drops of walnut oil in the dough gives an added dimension, but make sure the oil is perfectly fresh.

Ingredients

Quantity Ingredient
25g fresh yeast
400ml lukewarm water
200g thick greek yoghurt
175g wholemeal flour
2 heaped teaspoons salt
3 tablespoons honey
3 tablespoons walnut or olive oil
100g whole walnuts
550g plain flour, plus 100-150 g extra

Method

  1. Crumble the yeast into a bowl, pour over half the lukewarm water and stir until the yeast dissolves. Add the yoghurt and wholemeal flour and stir once more. Cover and let stand for 1 hour.
  2. Next, combine the dough with the remaining lukewarm water, salt, honey and oil. Add the walnuts and the 550 g of flour, and then work the dough briskly with a wooden spoon. Work in the rest of the flour, cover and let rise for about 1 hour.
  3. Turn out the dough onto a lightly floured work surface and knead gently with floured hands. Shape into a large loaf and place it on a baking tray lined with non-stick baking paper. Let the loaf rise for 30 minutes.
  4. Preheat the oven to 250°C. Score the bread with a knife and bake for 10 minutes at first, then lower the heat to 160°C and bake for another 40 minutes or so. Let the bread cool under a tea towel.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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